Equipment
Ingredients
Chicken
- 400 g chicken breast, boneless and skinless
- 5 g salt
Wasabi-Tahini Dressing
- 60 g tahini, well-stirred
- 15 g wasabi paste
- 30 ml lime juice, freshly squeezed
- 15 ml tamari
- 5 ml toasted sesame oil
- 30 ml warm water
Mix-ins
- 100 g celery, finely diced
- 2 green onions, thinly sliced
- 10 g toasted sesame seeds
Nutrition (per serving)
Method
Place the chicken breast and salt in a saucepan, covering with cold water. Bring to a gentle boil, then reduce heat and poach until the internal temperature reaches 74 C / 165 F. Wash hands and surfaces thoroughly after handling raw poultry to prevent cross-contamination.
Transfer the cooked chicken to a clean cutting board. Let it rest and cool for 15 minutes, then shred into bite-sized pieces.
In a mixing bowl, whisk together tahini, wasabi paste, lime juice, tamari, toasted sesame oil, and warm water until smooth and creamy.
Dice the celery and slice the green onions using a chef knife.
Add the shredded chicken, celery, green onions, and toasted sesame seeds to the mixing bowl with the dressing. Toss gently until all ingredients are evenly coated.
Chill the salad in the refrigerator for at least 5 minutes before serving to allow flavors to meld. Serve standalone or on lightly toasted bread.
Chef's Notes
- Wasabi paste varies greatly in potency. Start with half the recommended amount and adjust to taste, keeping in mind that the heat will dissipate slightly as the salad sits in the refrigerator.
- For the most tender chicken, start poaching in cold water rather than dropping the breast into boiling water, which can cause the outer proteins to seize and toughen rapidly.
- If serving in a sandwich, lightly toast the bread to provide structural integrity against the creamy dressing, and add crisp greens like butter lettuce or arugula for textural contrast.
- Tahini can seize and become thick when mixed with acidic ingredients like lime juice. Whisking in warm water gradually will restore its smooth, creamy emulsion.
Storage
Refrigerator: 3 days — Store in an airtight container
